Confessions of a Tasting Panellist: Here’s to Plum Duff, Creosote & Kippers
Gain a unique insight into the mind of a tasting panellist and learn a little bit about the panel's origins in this article originally published in Unfiltered #78.
SMWS At 40
SMWS at 40 — take a trip back to where it all began in this feature article originally published in Unfiltered #77.
Recipe: Antipodean Burns Supper
Originally published in Unfiltered #77 — Melbourne member Kosa Monteith shares her recipe for an antipodean burns supper: Haggis Dumplings with Smoky Mayo.
The Sky Is Not The Limit
Discover some outdoor activities that take our whisky flavour profiles to the next level.
A question of Quercus
Originally published in Unfiltered #76: For a variety of reasons, American oak is by far the most used material for the coopering of casks in the industry. But that hasn’t always been the case. Join SMWS ambassador Lee ‘Connas’ Connor as he examines the role and effect that the use of European oak has on Scotch whisky.
A Bourbon Backbone
Originally published in Unfiltered #74 — Lee 'Connas' Connor dives into the world of the ex-bourbon refill hogshead in this cask exploration article.
The Captain’s Balcony Sets Sail
Originally published in Unfiltered #73 Through two rebrands and a pandemic, Sydney’s latest Partner Bar, The Captain’s Balcony, is now home to a staple SMWS experience and a fast-growing collection of bottles, local Unfiltered Editor [...]
Warming Winter Cocktails with Lachlan Watt
Lachlan Watt takes you through a delectable SMWS winter cocktail you can make at home as well as one you can find on the bar at Whisky & Alement this winter.
Stashed in the Attic: Old Bottle Effect
Featured in Unfiltered #60 Words: Tom Bruce-Gardyne OBE, or ‘old bottle effect’ lest anyone confuse it with the Queen’s birthday honours, is something of an enigma. It clearly exists in the world of fine wine, but [...]
Anatomy Of A Cask
How are casks created? Find out for yourself with this article extracted from Unfiltered #71.